Healthy Sweet Potato Chili with Ground Beef
This healthy sweet potato chili with ground beef is an easy one-pot dinner loaded with sweet potatoes, black beans, kidney beans and smoky spices. Hearty, freezer-friendly and even better the next day.
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Chili season is here, and this one comes with a sweet little twist. This healthy sweet potato chili with ground beef trades some of the usual heaviness for tender cubes of sweet potato that soak up every bit of smoky chili powder, cumin and paprika. Black beans and kidney beans bulk it up, canned tomatoes bring the tang, and the whole thing simmers away in a single pot. It’s the kind of easy one-pot sweet potato chili that gets dinner on the table fast… and the leftovers? Somehow they taste even better the next day. Grab your biggest pot and let’s make a batch.
Why I love this Sweet Potato Chili
Where do I start? This sweet potato chili is my go-to when the evenings get cooler and I want something warm on the table without a lot of fuss. Everything happens in one pot, so cleanup is quick. It makes a big batch that feeds a crowd, with plenty left over for lunches through the week, and the flavour gets better every day it sits in the fridge. I love how the sweet potatoes soften into the broth and make every spoonful thick and hearty. And it’s a real crowd-pleaser. Set out a toppings bar with cheese, sour cream, green onions and cilantro and let everyone build their own bowl.
What makes this sweet potato chili with ground beef healthy?
This bowl checks a lot of boxes for a cozy weeknight dinner. Sweet potatoes bring fibre, potassium and beta-carotene (the plant pigment your body turns into vitamin A), plus a natural sweetness that balances the heat of the spices. The two kinds of beans add even more fibre and plant-based protein, so one bowl keeps you full for hours. Ground beef rounds things out with protein and iron, which makes this a satisfying high-protein chili recipe. There’s no cream and no added sugar, just real ingredients and plenty of spice. Want to lighten it up a bit more? Go with extra-lean beef or ground turkey and top your bowl with plain Greek yogurt in place of sour cream.
RELATED: Beef and Barley Soup – a stick-to-your-ribs bowl of tender beef, chewy barley and veggies that was made for chilly nights.
Ingredients for Sweet Potato Chili Recipe
- Ground beef – browns up rich and savoury and gives the chili its hearty, meaty base. Lean or extra-lean both work great.
- Onion – cooks down with the beef for a sweet, mellow flavour.
- Garlic – a couple of cloves add a savoury kick.
- Sweet potatoes – the star of the show! Peel them and cut into bite-sized cubes so they turn tender without falling apart.
- Black beans – creamy, mild and full of fibre. Drain and rinse them first.
- Kidney beans – a classic chili bean with a firm, meaty texture. Drain and rinse these too.
- Diced tomatoes – bring juicy tang and body to the chili.
- Tomato sauce – thickens everything up and deepens the tomato flavour.
- Beef broth – the simmering liquid that ties it all together. Keep a little extra on hand to thin the chili at the end.
- Chili powder – the backbone of any good chili.
- Ground cumin – warm and earthy, it gives chili that familiar flavour.
- Smoked paprika – adds a cozy, smoky note with no smoker required.
- Salt and black pepper – for seasoning. Taste and adjust right before serving.
- Dried oregano – a subtle herby note in the background.
- Cayenne pepper – optional, for anyone who likes a little heat.
- Toppings – shredded cheddar cheese, sour cream, sliced green onions or chopped cilantro. Pile them on!
Soup making essentials
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ALLIGATOR CHOPPER
Immersion Blender
Dutch oven
2 Cup Freezer Trays
Soup Ladle
MASON JARS
Step-by-step instructions for making Sweet Potato Chili
- Brown the beef. Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and onion and cook until the beef is browned and the onion is tender.
- Add the garlic. Drain any excess grease, then stir in the garlic and cook for 30 seconds, just until fragrant.
- Add everything else. Stir in the sweet potatoes, black beans, kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, pepper, oregano and cayenne pepper (if using).
- Bring to a boil. Bring the chili to a boil, then reduce the heat to medium-low.
- Simmer. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
- Adjust the thickness. If the chili is thicker than you like, stir in a splash of extra beef broth.
- Season and serve. Taste and adjust the seasonings, then ladle into bowls and top with shredded cheddar, sour cream, sliced green onions or chopped cilantro.
Make this Sweet Potato Chili, then check out my Beef and Barley Soup, my Cheesy Potato Soup or more of my soups with ground beef.
TIPS AND FREQUENTLY ASKED QUESTIONS about this Sweet Potato Chili
Read on for tips and substitution ideas and how to customize this soup.
Can I make sweet potato chili in the slow cooker?
Yes! Brown the beef and onion on the stove, drain the grease and stir in the garlic, then move everything to your slow cooker. Cook on low for about 6-8 hours or on high for about 3-4 hours, until the sweet potatoes are fork-tender.
Can I use ground turkey or chicken in place of beef?
Absolutely. Ground turkey sweet potato chili is a lighter version that’s just as cozy. Swap in chicken broth for the beef broth if you like, and cook the turkey until no pink remains.
Can I make this chili vegetarian?
Yes. Skip the beef and add another can of beans (pinto or more black beans work well). Cook the onion in a tablespoon of olive oil and use vegetable broth. You’ll end up with a hearty sweet potato black bean chili.
Do I have to peel the sweet potatoes?
Peeling gives the softest texture, but you can leave the skins on for a little extra fibre. Just give the sweet potatoes a good scrub first.
How do I make it spicier or milder?
For more heat, add the full amount of cayenne, sauté a diced jalapeno with the onion, or stir in a chopped chipotle pepper in adobo. For a kid-friendly bowl, leave out the cayenne and let everyone add hot sauce at the table.
How do I store leftovers?
Let the chili cool, then store it in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium heat with a splash of broth, or warm individual bowls in the microwave.
Can I freeze sweet potato chili?
Yes, this is a freezer-friendly chili. Cool it completely, then freeze in freezer bags or containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove. The sweet potatoes may soften a little, but the flavour holds up beautifully.
There you have it: a big pot of cozy, healthy sweet potato chili that’s ready in under an hour and tastes even better tomorrow. Make a batch this week, pack the leftovers for lunch and tuck a container in the freezer for a busy night. Don’t forget to save this recipe to your favourite soups Pinterest board so it’s ready the next time a chili craving hits!
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Sweet Potato Chili Recipe
Equipment You’ll Need
Ingredients
- 1 pound ground beef
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium sweet potatoes (peeled and cut into 1-inch cubes)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can kidney beans (drained and rinsed)
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups beef broth (plus extra to thin, if needed)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
Optional toppings:
- shredded cheddar cheese
- sour cream
- sliced green onions
- chopped cilantro
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and onion and cook until the beef is browned and the onion is tender.1 pound ground beef, 1 medium onion
- Drain any excess grease, then stir in the garlic and cook for 30 seconds.2 cloves garlic
- Add the sweet potatoes, black beans, kidney beans, diced tomatoes, tomato sauce, beef broth, chili powder, cumin, smoked paprika, salt, pepper, oregano and cayenne pepper.2 medium sweet potatoes, 1 (15-ounce) can black beans, 1 (15-ounce) can kidney beans, 1 (28-ounce) can diced tomatoes, 1 (8-ounce) can tomato sauce, 2 cups beef broth, 2 tablespoons chili powder, 2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper
- Bring the chili to a boil, then reduce the heat to medium-low.
- Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
- If the chili is thicker than you prefer, stir in a little additional beef broth.
- Taste and adjust the seasonings before serving. Top with shredded cheddar cheese, sour cream, sliced green onions or chopped cilantro if desired.shredded cheddar cheese, sour cream, sliced green onions, chopped cilantro
Notes
- For a slow cooker version, brown the beef and onion first, then cook on low for 6- 8 hours or on high for 3- 4 hours.
- Keep leftovers in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
Nutrition
Disclosure
Recipes and photos are for your personal enjoyment only — please share the love by linking, not copying!Other Soup recipes to try
- Italian Wedding Soup – tiny meatballs, tender greens and little pasta in a savoury broth. A cozy classic everyone loves.
- One-Pot Vegetable Soup – a garden’s worth of veggies simmered in one pot. Light, comforting and perfect for meal prep.
- Roasted Tomato and Basil Soup – roasted tomatoes blended with fresh basil into a silky bowl that’s begging for a grilled cheese on the side.
- Creamy Carrot Soup – sweet carrots blended smooth and velvety for a cheerful bowl on a cool day.
- Cheesy Potato Soup – thick, creamy and loaded with cheese. Pure comfort in a bowl.
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